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Chole masala is also known as Kabuli Chana is a delicious and spicy protein filled gravy from Punjab. Chole Masala is also known as Punjabi Cholay and is enjoyed all around the Indian Subcontinent.
If you visit an Indian restaurant one of the dishes on the menu will be chole batura. But you need not have batura or puri with this tasty gravy with roti, chapatti, jeera rice, plain rice or like we have in our parties with pav or sliced bread.
This recipe is very dear to me as this was one of the last dishes my mother made for my office potluck. I am grateful to Sabina who insisted that I get the recipe from her and typed it out for us.
The main ingredients are chickpeas, onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelt “amchoor”) and garam masala.
The other cholay recipes I have tried are Butter Cholay, Kushari/Koshary/Kosheri/ Koshari~ Egyptian, Baked Kabuli Chana Biryani, Falafel Wraps for Lebanon, Chana Madra~Indian State Himachal Pradesh, Ghugni & Dusaka~Indian State Bihar, H for Hummus, Kadli/Harbara Chat, Deviled Tomatoes, Soya Bean and Kabuli Chana Burgers, Chotpoti/A tangy Chaat from Bangladesh
Chole Masala|Punjabi Cholay|Kabuli Chana Masala
- ¼ kg kabuli chana soaked
- 1 tsp jeera/cumin seeds
- 1 stick dalchni/cinnamon
- 1 tea bag optional
- 1/4 kg onions coarsely chopped
- 1/4 kg tomatoes cut fine
- 1 large pod of garlic
- 3 inch piece of ginger
- 2 tsp Dhania/ coriander seeds
- 2-3 springs pudina/mint
- 2 tsp khus khus/poppy seeds
- 1/2 tsp patri/mace
- 1 tsp jeera/cumin seeds
- 1/2 tsp badisheep/saunf
- 3-4 pepper corns
- 1 tej patta
- 1/2 tsp Dry mango powder
- 1 tbsp Chole masala
- 2 tbsp Oil
- Soak the kabuli chana in water overnight.
- In the morning add 1 tsp jeera, 1 stick cinnamon and a tea bag in the drained and rinsed kabuli chana.
- Add salt and a pinch of cooking soda add sufficient water and transfer to a pressure cooker.
- Cook for 3-4 whistles. Switch off the gas and let the pressure drop naturally.
- Meanwhile, dry roast on a low flame the khus khus, patri, jeera, badisheep and pepper corns till you get a fragrance. Set aside.
- Grind the onions, 1 or 2 tomatoes, ginger, garlic, coriander and pudina with the roasted masala.
- Fry in oil the tejpatta, add ground masala and fry till the oil separates.
- Add the tomatoes and boiled chana.
- Add dry mango powder and chole masala.
- Garnish with chopped coriander and lime.
- Serve hot. We had it with chapati/rotti.
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